Napa Chicken Salad
A delightful addition to any buffet or
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil (optional)
3 cups shredded Napa cabbage
1/2 cup shredded carrot
1/2 cup sliced water chestnuts (cut in sticks)
1 1/2 cups cooked chicken breast (cubed)
1/4 cup slivered almonds, toasted
In a small bowl, combine
soy sauce, vinegar, sugar, pepper flakes and sesame oil. Mix until well
blended. Set aside.
In large bowl, combine
cabbage, carrot, waterchestnuts and chicken. Toss with dressing ingredients.
Sprinkle with toasted slivered almonds.
Per Serving: 173 Calories
2g Dietary Fiber
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